But I want to hear more about the gumbo.
Pretty simple and a LONG way from being authentic, but 80% or more of the folks I cook it for in these parts wouldn't know the difference anyway..
3 boxes of Zataran's
About 1/3 over on the water from what's called for on the box.
1lb shrimp
2lb andouille sausage (or any smoked sausage)
1lb okra (it's filler and thickener, makes it go further)
Bring water to boil, Add gumbo mix,
Return to boil, add sausage,
Simmer 15 min, add okra
Cook the okra down to.. Well.. Boiled okra consistancy..
Add Shrimp, cook another 5 min..
You'll prolly wanna zip it a bit with Tony Chachere's..
Mix up a batch of cornbread and you'd be set..
It'll feed a ton of folks.. You can cut it back to one box, go with a pound of shrimp and sausage and leave out the okra and the extra water.
